Patisserie et boulangerie

Fermaid^® SR is a clean label inactive yeast-based reducing agent used for direct replacement of L-cysteine. This solution will improve dough consistency (extensibility and machinability) and reduce mixing requirements. Fermaid® SR will improve product shape and appearance by improving pan flow, reducing tearing and shrinkage during molding and sheeting, and improving crumb structure and appearance. Fermaid® SR contains a certified amount of glutathione and is composed of 100% primary grown yeast (Saccharomyces cere-visiae) that has been deactivated by heat, roller dried and ground.

White powder is typically used as a leavening agent in baking products. It is a key component in baking powder where it reacts with baking soda to make bakery items rise. Beyond baking, monocalcium phosphate functions as a firming agent in some processed foods. It can contribute to a desired gel consistency in jams and jellies and aid in texturization and emulsification within cheese products. Also suitable for fortification in nutraceuticals, nutritional powders and anywhere fortification is required.

PELL Vulcan Baking Powder is a robust, heat-activated leavening agent engineered for bakery processes requiring delayed gas release. Ideal for high-temperature baking environments, Vulcan ensures consistent volume and texture in products that undergo extended holding or require stability before baking.

PELL Hestia GF Baking Powder (V4) is a high-performance, double-acting leavening agent designed to deliver optimal gas release during both mixing and baking stages. Engineered for industrial bakery applications, it enhances volume, texture, and appearance across a wide range of baked goods including cakes, muffins, doughnuts, and frozen batters.